Lazy Day Goodness

I love having days where I don’t have to worry about what to make for dinner because dinner was taking care of itself in the crock pot. Which left time for other fun things…like laundry, school work with G-Man, and trying out an oh so yummy peanut butter cookie recipe! I might have to make a second batch tonight just because they are THAT good! 

What you’ll need:

1-2 pounds frozen chicken breasts, boneless and skinless

1 tblsp paprika

1 tblsp granulated garlic

1/2 tbslp black pepper

2 tsp kosher salt

1/2 tblsp onion powder

1/2 tbslp cayenne pepper, or less if you wish

1/3 cup peanut oil or coconut oil

Directions:

In a 4-qt crock pot add everything and cook on low for 8-10 hours. Just before serving shred with forks or hand mixer(love this method). Serve over salad, on low carb tortilla wraps, or on romaine lettuce leaves. 

Nutritional Information(according to MyFitnessPal per 1/8th serving)

Calories: 301

Fat: 14.7g

Carbs: 2.5g

Fiber: 0.7g

Net Carbs: 1.8g

Have mercy this is an easy recipe! Just sprinkle your seasoning over the chicken, slap a lid on it and just like Elsa, let it go. 😉 As always season to your liking, I added more because I have to make more for my family. This freezes nicely too! You can easily make more in a larger crock pot and portion it out into freezer bags to keep for future meals. I highly recommend that. 

Ok, are y’all ready for some gluten free, low carb, dairy free, and sugar free cookies?! These are crazy good…

What you’ll need:

1 egg

1/2-1 cup granulated sweetener, I used Stevia

1 cup natural peanut butter, smooth or crunchy

1 tsp vanilla extract

Preheat oven to 350 degrees F. Line baking pan with either non-stick foil, parchment paper, or silicon baking mat. 

Combine everything in a medium bowl. Using a melon baller, scoop cookie dough, release into your hand and gently roll into a ball. I was able to get 24 balls. Use a fork and lightly press on top to create a crisscross pattern, or use your fingers. Either will work. Bake for 10-12 minutes. Let cool on pan for a few minutes before moving to a cooling rack. 

Nutritional Information(according to MyFitnessPal for 2 cookies)

Calories: 134

Fat: 11.1

Carbs: 4.3g

Fiber: 1.3g

Net Carbs: 3g

Please note, these are fragile. Because it lacks the stability from coconut or almond flour they do break easily. Now, with that  said, I am going to make another batch and use some dark chocolate to either dip the bottom half of the cookie in or drizzle it over the top. Also note, if you use Stevia in this recipe, as I did, DO NOT use the max amount. It is way too much. Start with a half cup, taste the batter after you’ve mixed it, and add more if needed till you get it to where you like it. 

These are incredible, no joke! Been having a devil of a time keeping G-Man out of them!!! He says they almost remind him of the “real” peanut butter cookies. Nice to know I make fake cookies now. 😒 Kids lol! 

Please let me know what you think below, share, pin, or reblog. 

Have a blessed week! 

3–Ingredient Peanut Butter Cookies(Review)

Morning lovelies! I haven’t done a true review in a while, normally I just find a recipe that I want to try and tweak it to fit what I want. I then share the original recipe but in this post I will be sharing my findings and no I didn’t tweak it at all. I made it as per the instructions and was pleasantly surprised!

See, I live in a house with a peanut butter cookie fiend. Oh yes, my oldest nephew loves peanut butter cookies. If I don’t make them for the holidays he is an unhappy camper. Well, he doesn’t pout but he certainly doesn’t let me forget how much he would REALLY like to have them 🙂 And not only do I have my nephew to make peanut butter cookies for but my only niece, my Ladybug, loves them as well! Last year around around Christmas I made a couple of batches of peanut butter cookies and both my nephew (hmm, let’s nickname him JJ) and Ladybug were snacking on them at one point and not fighting over the container but JJ did tell me later on that I would have to make a separate batch for him next time. Hint…hint…

Alright, so October came(it’s the National Cookie Month) and I decided to try a new peanut butter cookie recipe. 3–ingredients, sounded too good to be true! But I thought what the heck if it’s bad JJ will most likely eat it anyway because it’s peanut butter! Unfortunately I forgot to snag the link to the recipe that I used. I do have the recipe and if anyone recognizes it, please let me know. I want to be sure to give credit where it is due. There are oodles of places on the web sharing flourless peanut butter cookies, and this one isn’t all that different. But it was the one that I chose to use and her pictures were nice. Much better than mine, but here goes. I will share the original recipe but use my pictures.

 

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That’s my handle on Instagram, I sometimes put it on my pictures. It is not to signify that I own the recipe, but the picture is mine. Please feel free to follow me on Instagram! I follow back 🙂

3–Ingredient Peanut Butter Cookies

1 cup of peanut butter
1 cup of sugar or raw sugar
1 egg

Combine all the infredients in a 2qt bowl, blend on high with hand mixer. Form into 1 inch balls, flatten with fork and sprinkle tops with extra sugar. Bake in a 350 oven for 10-11 minutes. Let cool and enjoy. Makes 18 cookies.

 

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Yeah, these didn’t even last a day and I doubled the recipe! These were crazy easy to make, and indeed were chewy and not hard like I was expecting them to be. I wish these were also carb free lol!!! Would be nice 😉 These are going on my Christmas cookie list this year, making them a tasty, tried, and true recipe!

Hope you all try this recipe out, and if anyone recognizes the recipe and where it came from please comment below with the link. Have a very blessed day!!